Cheesy Garden Casserole

• 2 c. cooked brown rice
• 2 carrots, cut into julienne strips (1 c.)
• 1 c. cut green beans
• 2 Tbsp. water
• 3/4 tsp. dried oregano
• 1 1/4 c. shredded Monterey Jack cheese
• 2 c. broccoli, cut into 1/2-inch pieces
• 1 zucchini, bias sliced (1 c.)
• 1 (8 oz.) can tomato sauce
• 1 tsp. minced dried onion
• 1 1/4 c. shredded Cheddar cheese

1. Place cooked rice in the bottom of a 10 x 6 x 2-inch baking dish.
2. Cook broccoli, carrots, zucchini and green beans in boiling water about 5 to 7 minutes, or until just tender; drain well. Spoon vegetables over the rice.
3. Top with a mixture of tomato sauce, water, onion and oregano.
4. Cover and bake in a 375u0b0 oven for 30 minutes.
5. Combine the cheeses and sprinkle over the casserole.
6. Bake, uncovered, about 5 minutes longer, or until cheese melts.
7. Serves six.

brown rice, carrots, green beans, water, oregano, shredded monterey jack cheese, broccoli, zucchini, tomato sauce, onion, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911870 (may not work)